7 Must Try Rice and Noodle Dishes in Guangzhou

Rice and noodle dishes are essential in Cantonese cuisine, forming the basis of numerous meals. Rice, as the primary grain in Southern China, is widely used in various dishes. Cantonese cuisine boasts a rich variety of noodles, ranging from thin rice vermicelli to wide ho fun noodles, and from egg noodles to wonton noodles.

Don’t miss out on the 7 must-try rice and noodle dishes in Guangzhou. 

1. Wonton Noodles 云吞面

A beloved Cantonese noodle dish, it features delicate wontons filled with shrimp and pork, served in a flavorful broth with thin egg noodles.

2. Shahe Rice Noodles 沙河粉

Shahe rice noodles are a well-known rice flour product in Guangzhou, named after Shahe town in the Tianhe district of Guangzhou City, where they originated hundreds of years ago.

Common cooking methods for rice noodles include dry frying, wet frying, boiling in soup, and mixing with salad. Occasionally, vegetable juice and fruit juice are added during cooking, adding color and enhancing the flavor of the noodles.

3. Beef Brisket Noodles 牛腩面

The Beef Brisket is slow-braised for several hours until the gravy thickens with collagen, the tendons become gelatinous, and the brisket reaches a tender, fall-apart consistency! The soup base is equally crucial in enhancing the dish: a clear broth offers sweetness to balance the beef’s richness, while the curry soup provides a distinct flavor and intensity.

4. Chow Mein 炒面

Cantonese Chow Mein, or “鼓油皇炒面” which translates roughly to “soy sauce pan-fried noodles,” is a traditional Cantonese breakfast delicacy often enjoyed alongside congee and other breakfast foods.

5. Rice Noodle Rolls 肠粉

These are thin, steamed rice noodle sheets typically filled with ingredients like shrimp, beef, or barbecued pork, and drizzled with a sweet soy sauce.

6. Claypot Rice 煲仔饭

A hearty and comforting dish, where rice is cooked alongside a variety of ingredients such as meats and vegetables in a clay pot, absorbing all the savory flavors.

7. Congee 广式粥

Cantonese-style congee is a type of rice porridge slow-cooked until the grains break down fully, resulting in a creamy and velvety texture. It can be prepared with various ingredients like meat, fish, and preserved eggs.